Lemon & Garlic Whole Stuffed Trout
Braai season is in full swing and we’re throwing some trout on the grill paired with a delicious caramelized potato bake.
Recipe by: Nicole Snelling
Ingredients:
- Lemon & Garlic Whole Stuffed Trout Avg 900 g
- 4-6 potatoes, peeled
- ½ Cup fresh whipping cream
- 1 Cup Sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp white pepper
- 1 Tbsp Wasabi paste
- 50g Parmesan cheese, grated
- 50g Crispy onion sprinkle
How To Make
- Preheat the oven to 180°C.
- Thinly slice the potatoes using a mandoline cutter, if you don’t have one try keep the slices even when slicing by hand to allow even cooking.
- In a mixing bowl, combine the sour cream, garlic powder, onion powder, white pepper and wasabi paste until smooth, then add the cream.
- Layer the potatoes in a baking dish and then pour over the cream mixture and place into the oven to bake for 20 minutes.
- Remove the bake from the oven and top with grated parmesan and then place bake into the oven to bake for another 6-8 minutes until the cheese has turned a golden colour and the potatoes have cooked through.
- Serve with topping the potato bake with some crispy onions.
Chefs Tip:
Use hot English mustard instead of wasabi if you prefer.
If the potatoes are still not cooked through at the end of the recipe, cover the dish with foil and bake for a further few minutes to avoid the top from burning.
Serve the dish with Woolworths’ Tenderstem® Broccoli with Lemon & Black Pepper Butter